Smoky South Of The Border Soup Recipe

Name: Smoky South Of The Border Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE HOMEMADE STOCK:; 2 Chicken Thighs, Bone-in, Skin-on; 2 Chicken Drumsticks, Bone-in, Skin-on; 5 cups Water; 1 stalk Celery; 1 Carrot; 2 Bay Leaves; 5 Black Peppercorns; FOR THE SOUP:; 1 Tablespoon Vegetable Oil; 3 cloves Garlic, Minced; 1 Jalapeno, Seeded And Diced; 1 Red Bell Pepper, Stem And Seeds Removed, Then Diced; 3 Chipotles En Adobo Sauce, Chopped (seeded If You Prefer Less Spicy); 3 Tablespoons Fresh Cilantro, Chopped; 1 can (15 Oz. Can) Great Northern Beans, Drained; 1 can (15 Oz. Can) Black Beans, Drained; 1 can (15 Oz. Can) Diced Tomatoes With Juices; 1 can (15 Oz. Can) Corn, Drained; 4 cups Homemade Chicken Stock (see Directions Below); 2 Tablespoons Chili Powder; 1 teaspoon Cumin; 1/2 teaspoons Oregano (preferably Mexican If You Have It); 1 teaspoon Granulated Sugar; 1-1/2 teaspoon Salt, Plus More To Taste; Freshly Ground Black Pepper, To Taste; Sour Cream, For Serving

Servings: persons

FOR THE HOMEMADE STOCK:
2 Chicken Thighs, Bone-in, Skin-on
2 Chicken Drumsticks, Bone-in, Skin-on
5 cups Water
1 stalk Celery
1 Carrot
2 Bay Leaves
5 Black Peppercorns
FOR THE SOUP:
1 Tablespoon Vegetable Oil
3 cloves Garlic, Minced
1 Jalapeno, Seeded And Diced
1 Red Bell Pepper, Stem And Seeds Removed, Then Diced
3 Chipotles En Adobo Sauce, Chopped (seeded If You Prefer Less Spicy)
3 Tablespoons Fresh Cilantro, Chopped
1 can (15 Oz. Can) Great Northern Beans, Drained
1 can (15 Oz. Can) Black Beans, Drained
1 can (15 Oz. Can) Diced Tomatoes With Juices
1 can (15 Oz. Can) Corn, Drained
4 cups Homemade Chicken Stock (see Directions Below)
2 Tablespoons Chili Powder
1 teaspoon Cumin
1/2 teaspoons Oregano (preferably Mexican If You Have It)
1 teaspoon Granulated Sugar
1-1/2 teaspoon Salt, Plus More To Taste
Freshly Ground Black Pepper, To Taste
Sour Cream, For Serving

1
For the stock:
2
Place the chicken in a stock pot with 5 cups water. Cut the celery and carrot into 2-inch pieces and add them into the pot. Add the bay leaves and black peppercorns. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour. Remove from heat. Discard the vegetables and bay leaf. Place the chicken on a plate and discard the skin. Shred the meat with two forks. Set the meat aside. Once the chicken stock has cooled, skim the fat off the surface and discard. Set the stock and the meat aside.
3
For the soup:
4
Heat the oil in a Dutch oven on medium-high. Saute the onion until translucent and just beginning to caramelize. Add the garlic and jalapeno and cook for another minute. Add the red bell pepper and cook for 3-4 minutes. Add all remaining soup ingredients (including the chicken meat and 4 cups of stock), bring to a boil, reduce the heat to medium, cover and simmer for 25 minutes.
5
Serve with a dollop of sour cream and shredded cheddar cheese, if desired.

1041

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: FOR THE HOMEMADE STOCK:, 2 Chicken Thighs, Bone-in, Skin-on, 2 Chicken Drumsticks, Bone-in, Skin-on, 5 cups Water, and more.

Yes, Smoky South Of The Border Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky South Of The Border Soup

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